A simple nut free pesto sauce tossed with pasta, fresh mozzarella, tomatoes, and zucchini. It is the perfect side dish or main dish.

Author: Two Sisters Kitchens

Serves: 8

Ingredients

Pesto:

⅓ cup parmesan (fresh parmesan)

1 bunch basil (about 2 cups)

¼-1/2 cup olive oil

2 cloves garlic

zest of one lemon

1 tsp lemon juice

pinch of red pepper flakes

½ kosher salt

½ fresh pepper

Pasta:

1 lb pasta ( I used Rotini)

2 cups grape tomatoes, halved

2 zucchinis, cut into ½ inch thick slices

5 oz fresh mozzarella, cut into ½ inch cubes

Toppings:

¼ cup parmesan for sprinkling

Instructions

Start by boiling the water for your pasta.

Pesto: In a food processor or blender add the parmesan cheese, basil, ¼ cup olive oil, garlic, zest of lemon, lemon juice, salt and pepper. Mix until well-combined add more olive oil as needed. I ended up using almost ½ cup of olive oil. Set aside

Cook pasta according to package directions.

While the noodles are cooking, heat a medium size skillet over medium heat, add 1 tablespoon olive oil, add the zucchini and saute for 7-10 minutes. Cook them until they are soft and start to brown. Once done put the cooked zucchini on a plate. set aside. Add the halved tomatoes to the empty skillet and cook for 1-2 minutes or until they just start to wilt. Add to the zucchini plate.

In a large bowl combine the noodles, veggies, pesto sauce (add as much as you desire) and mozzarella. Serve immediately or refrigerate until ready to serve.

Recipe by Two Sisters Kitchens at http://twosisterskitchens.com/pesto-pasta-salad/